119 bechamel sauce recipes

Olive Garden spaghetti carbonara copycat: thick-cut bacon and sautéed mushrooms tossed with spaghetti and a creamy béchamel-Parmesan sauce. The American-Italian chain version, no raw eggs required.

Hearty German sour cream soup with bacon, cabbage, barley, rice, and vegetables in a tangy bechamel-enriched broth with caraway and vinegar. A cold-weather classic.

This simple and scrumptious dish is a great way to start conversation with your family at the dinner table.

Chicken simmered in cream with bechamel, mushrooms, curry powder, and a squeeze of lemon. A rich, French-inspired sauce with a subtle warm spice kick.

Welsh prawn and cauliflower gratin with Caerphilly cheese bechamel sauce seasoned with turmeric, mustard, and ground bay leaf. A rich, golden-topped British seafood dish.

A traditional Welsh prawn gratin with tender cauliflower, creamy bechamel, and crumbled Caerphilly cheese, grilled golden and served with piped creamed potatoes. Elegant comfort food.

Vegan leek and kasha pie: Eastern European-inspired casserole with toasted buckwheat groats, sauteed leeks, and a tofu-bechamel topping crisped under bread crumbs.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.

Seasoned ground beef, lettuce, tomatoes, and cheddar roll up in flour tortillas with a creamy chile-spiked white sauce. Bake until bubbly for enchilada-style burritos.

Enchiladas Suizas with shredded chicken in corn tortillas, blanketed in a tomatillo-serrano salsa verde enriched with béchamel, cream, and melted cheddar. Rich, creamy, and tangy.

Kwitiaow Pad Thai with rice noodles, prawns, bean curd, egg, and peanuts in a tamarind-palm sugar sauce. An authentic Thai street food classic with traditional condiments on the side.

Vegetarian ratatouille lasagna layers Provencal vegetables with ricotta, mozzarella, marinara, and bechamel between tender noodles. Meatless, hearty, feeds six.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Cheese tortellini with sweet red onions and radicchio enveloped in a balsamella white sauce top with parmesan and baked until bubbly and crusty on top.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.